Refreshing Lime Cucumber Smoothie

They cancelled the full Montreal marathon this weekend because of our current heat wave—but people still got to run the half!  Since Sundays are my long run days, I also got my badonk outside to power around the city in the hot weather, which meant seeing some of the runners in action. Watching all of the different participants supporting each other and wearing their numbers got me pretty excited about my own impending doom half marathon on October 22nd. (Week 9 of training officially begins on Monday!)

It was a tough run. The humidity made everything twice as hard. I poured about half of the water I was carrying straight down my back, and the last couple of kilometres were uphill. BUT, when it was over and done, and I forced myself to stretch—it was time for a recovery smoothie!

IMG_3818

This smoothie is a green dream! It’s on the lighter side in terms of taste and texture—there’s a time and a place for your double chocolate peanut butter mayhem, but for me, it’s not after hustling my butt around in 30 degree weather for two hours. The lime juice makes it refreshing, and the cucumber is re-hydrating. There’s also protein powder and banana to replenish your carb stores and help aid muscle recovery! Good stuff all around!

IMG_3836

You could even swap half the milk for coconut water and refill those electrolytes, and add more ice to up the chill factor. Side note: I ran Saturday and Sunday this weekend and made this smoothie after BOTH because I liked it so much. GET BLENDING!

Refreshing Lime Cucumber Smoothie
Serves 1
IMG_3841

1 c. almond milk
1 scoop vanilla protein powder
1/2 frozen banana
1/2 c. cucumber, diced
1/2 c. spinach
2 tbsp. lime juice
1 pinch sea salt

Optional: greens powder, 1 tbsp. maca powder, other add-ins of your choice!

1. Measure out almond milk, frozen banana, cucumber, and spinach into blender and run until smooth.

2. Add in the protein powder, lime juice, sea salt, and any of your other add-ins! (I used maca powder and a greens powder to stay on colour theme.)  Also add ice here if you feel like it!

3. Blend until smooth, pour into a glass, and enjoy!

Advertisements

Raspberry Coconut Protein Overnight Oats

Half marathon training is bringing on the change and I only just finished week two!

I haven’t exactly reclaimed my motivation from the dream fatigue I wrote about last week but my determination is back in line after taking it easy in July. With a clear goal ahead, my vision is getting sharper—and one of the things I’m honing in on is nutrition.

It’s key to eat healthfully since my mileage is slowly increasing every week—running on empty (literally) is no longer becoming an option. As a result, I’ve been listening to some podcasts and reading lots about nourishment for distance running. I’ve been trying to keep up with protein, eat more greens, and experiment with “super” foods… Just like the small addition of matcha to these delicious, protein-packed overnight oats—

what a segue!

Raspberry Coconut Protein Overnight Oats
Serves 1
IMG_3323

3/4 c. unsweetened almond milk (or other milk of your choice)*
2 tbsp. vanilla protein powder
1 tsp. matcha powder
1 tsp. vanilla extract (optional)

1/3 c. steel cut oats
1 tbsp. coconut flour
1 tbsp. chia seeds
1/4 c. unsweetened coconut
1/2 c. raspberries
Hemp seeds or other seeds for topping (optional)
Maple syrup or honey (optional)

1. In a small bowl, whisk together almond milk, protein powder, matcha, and extract (if using). Taste and add maple syrup or honey to adjust to your desired sweetness.

2. Pour the protein’d up almond milk into the container you’re making your overnight oats in. (I’m impartial to the mason jar.)

3. Stir oats, coconut flour, chia seeds, and coconut into the almond milk until evenly distributed. Top with raspberries and sprinkle with hemp seeds.

4. Put into the fridge overnight! In the morning, mash and stir in raspberries! Add in nut butters or other toppings to your heart’s content. Nosh!

IMG_3318

Creamy Vegan Garlic Pasta Sauce

This week’s motto: wash your blender. 

Sometimes, you take your first crack at homemade almond milk, and after two days of soaking the almonds, and then blending and straining them to perfection,  you detect a slight garlicky undertone at first sip. You realize the last thing you made in that blender was delicious potato hummus and maybe missed a spot in the scrubbing afterwards. So smoothie dreams take a back seat to sauce dreams… I don’t hate it.

Still, wash your blender.

It’s probably narrow-minded to resign this simple, warming, garlic sauce to pasta—especially since re: the rules of this month’s Whole30 challenge, I’m not technically eating pasta at all. You could put it on LOTS of stuff. I served it up with roasted spaghetti squash and broccoli, and homemade, ethically raised, hormone-free pork meatballs… My lunches this week are THE BOMB.

Yes I understand the ridiculousness of vegan pasta sauce with meatballs. IT’S MY LIFE OKAY? The Whole30 made me do it.

Creamy Vegan Garlic Pasta Sauce
(Adapted from The Minimalist Baker)
Makes approximately 1 1/2 cups sauce
20170508_130141
1 tbsp. extra virgin olive oil
1/2 onion, finely chopped
4 cloves garlic, crushed or minced
2-3 tbsp arrowroot flour (use something else, but this makes it Whole30 compliant)
1 1/4 cup unsweetened, plain almond milk

1. Add olive oil, onions, and garlic in a medium saucepan, and sautee over medium-low heat until soft and fragrant.

2. Whisk in 2 tbsp. arrowroot flour. It will get clumpy, but don’t worry, just keep whisking!

3. Over low heat, slowly stream in the almond milk, whisking until the flour is no longer clumpy. Turn up the heat to medium, whisking the sauce until it begins to thicken to your desired consistency.

Note: If it doesn’t feel thick enough, whisk in the last tablespoon of arrowroot. If sauce becomes too *thick*, add in a splash of almond milk, veggie stock, or water to loosen the texture.

4. Arrowroot has a tendency to turn things into a bit of a gelatinous mass (yum!) so when you’re happy with the thickness, remove the sauce from heat, scrape into a blender, and let it run until the sauce has reached a velvety smoothness. Add salt and pepper to taste and blend again.

5. Serve over spaghetti squash or your noodle of choice, with roasted vegetables and maybe a little vegan parm on top if you want to get fancy! Recipe easily doubles for company or for when you want extra.

P.S. Don’t forget to wash your blender after this, yes, AGAIN.